1 chicken
1/4 bell pepper
1 sm. onion
1 can Rotel tomatoes
1 can cream of mushroom soup
1 c. Cheddar cheese
1 c. Monterey Jack
7 oz. pkg. spaghetti
Seasonings: Salt, pepper and garlic powder

Season chicken, boil until done. Debone and cut into small pieces and set aside for now. Save broth. Chop onion and bell pepper into broth. Add spaghetti. Boil until spaghetti is done, then add cream of mushroom, chicken, and entire can (with juice) Rotel tomatoes. Blend well. Salt and pepper to taste. Add cheese. Cooked when cheese is completely melted.